This steak crostini recipe can easily convince anyone that apart from being a main dish, steak can also be an amazing finger food or appetizer!
Enjoy this bite-sized treat that combines complex flavors with a picturesque presentation!
🧑🍳 Core Components of Steak Crostini
There’s actually no one-size-fits-all approach to cooking this finger food.
So, depending on who prepares this dish or which recipe you follow, you’ll likely end up with a uniquely structured steak crostini.
Popular steak crostini variations include steak that’s topped with horseradish sauce, chimichurri, or goat cheese.
For this recipe, specifically, though, I used multiple “toppings,” including chimichurri sauce, caramelized onions, and garlic butter, all made from scratch!
Paired with the richness of steak and the crispiness of baguette, these components work together to create a steak crostini that’s perfectly sweet, savory, and tangy!
🍴Tips to Cook Amazing Steak Crostini
Here are my go-to tips for ensuring you’ll always be impressed with the steak crostini you make!
- Cut the Steak Thinly: Thick steak cuts may make it harder to bite through your steak crostini, so make sure to cut each piece thinly (about ¼ inch thick) against the grain for the most tender results.
- Don’t Sear Cold Steak: Allow the meat to rest at room temperature for at least 20 minutes before you start searing it to ensure even cooking.
- Keep Experimenting: As mentioned, there are lots of steak crostini recipes out there. So, apart from this version, I highly encourage you to also test out other steak crostini variations or create your own.
Irresistibly Delicious Steak Crostini
Some steak crostini variations focus on either savory, sweet, or tangy elements, but this recipe combines all of these flavors in a single go. If you want an appetizer that tastes and looks good, you’ll have a blast cooking this finger food!
Ingredients
For the Steak and Crostini:
- 2 filet mignon steaks (about 2 inches thick)
- 1 Italian or French baguette (½-inch slices)
For the Chimichurri Sauce:
- 1 cup of roasted red peppers (chopped)
- ½ cup of fresh parsley (chopped)
- ¼ cup of red wine vinegar
- 2 teaspoons of smoked paprika
- 5 garlic cloves (peeled)
- ¼ cup of lemon juice
- ¼ teaspoon of black pepper
- ½ teaspoon of salt
- ½ teaspoon of Korean chili flakes (adjust for heat preference)
- ½ cup of olive oil
For the Caramelized Onions:
- 2 tablespoons of unsalted butter
- 2 large onions (thinly sliced)
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of brown sugar
- Salt and pepper (to taste)
For the Garlic Butter:
- 8 tablespoons of butter (room temperature)
- 1 teaspoon of garlic (very finely minced)
- 2 teaspoons of fresh parsley (finely chopped)
Instructions
- Start by preparing the chimichurri sauce by blending all of its ingredients together (except the olive oil) at high speed. Pour the mixture into a bowl, then slowly add in the olive oil. Set this sauce aside at room temperature or in the fridge until assembly.
- Now, it’s time to make the caramelized onions. In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the sliced onions with a pinch of salt and cook for about 20 minutes, stirring occasionally. Once the onions are well-caramelized, add the brown sugar and balsamic vinegar and season with salt and pepper. Stir for about 2 minutes and set these onions aside.
- Create the garlic butter by mixing the softened butter, garlic, and chopped parsley. Set this aside at room temperature.
- Time to cook the steak. Preheat your grill to about 500°F. While it heats up, season the filet mignon steaks generously with salt and pepper, making sure to cover all sides. Grill the steaks for 4 to 5 minutes on each side for medium-rare, or adjust the cooking time according to your preferred doneness level.
- Let the steak rest for 10 minutes. In the meantime, slice the baguettes into half-inch pieces (if you haven’t already done so). Brush both sides of each crostini with olive oil and bake them at 400°F for 1-2 minutes on each side, until golden and crispy.
- Slice the steaks into thin strips (about ¼ inch thick).
- To assemble, lay out all the crostini on a clean, flat surface or tray. On top of each one, spread some caramelized onions, garlic butter, a drizzle of chimichurri, and a slice of steak. Top off with more chimichurri sauce for extra flavor. Adjust the order or quantity of each topping as preferred.
Notes
Image credit to ©thepineathens.
Featured image credit to ©chefstroy.
